Pickled Zucchini Ribbons
Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp. Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini will quickly turn soggy and won't retain its shape or texture during pickling.
- Yield: Makes 2 quarts
Source: Martha Stewart Living, August 2004
- 2 pounds medium zucchini
- 2 medium onions
- 2 tablespoons coarse salt
- 1 quart cider vinegar
- 2 cups sugar
- 1 tablespoon dry mustard
- 1 tablespoon yellow mustard seed
- 1 1/2 teaspoons turmeric
- 1 teaspoon ground cumin
Using a mandoline or sharp knife, cut zucchini lengthwise into 1/8-inch-thick slices. Halve onions lengthwise, and cut into 1/8-inch-thick slices. Transfer vegetables to a colander set in a bowl. Toss well with salt. Refrigerate 1 hour.
Meanwhile, bring vinegar, sugar, and spices to a boil in a medium saucepan, stirring. Reduce heat; simmer 5 minutes. Let cool completely, about 30 minutes.
Rinse zucchini and onions well, and drain. Pat dry between paper towels.
Transfer zucchini and onions to a large bowl; pour in brine. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).